VARIETY: 100% Nebbiolo

PRODUCTION ZONE: Monforte d’Alba – Castelletto subzone. Mixed soil (silt, clay and sand in equal parts), rich in mineral salts and active lime.

TRAINING SYSTEM OF VINEYARD: Freestanding espaliers with Guyot pruning, on steep slopes (40-50%) with southeast exposure.

YIELD PER HECTARE: 55 hl.

VINIFICATION: Grapes are handpicked, pressed and then destemmed; the must is then cold-macerated for about 24 hours. Temperature-controlled fermentation follows in thermostatted vats. After 8-10 days of maceration the wine is racked when fermentation is complete.

AGEING: Following malolactic fermentation in December, Langhe DOC Nebbiolo ages in 30 hl oak barrels for about 12 months.
Bottling takes place in the second winter after the harvest.

ORGANOLEPTIC CHARACTERISTICS: A lively garnet red with vermilion highlights, this wine has a distinctive enveloping nose, redolent of dried fruit and raspberries. Exceptionally symmetrical palate; rounded tannins present velvety sensations and notes that mingle with the nose. A full-bodied wine that pairs as well with red or white meat main courses as it does with first courses with robust sauces. Ideal with medium-aged cheeses.

PAIRINGS: A full-bodied wine, Langhe DOC Nebbiolo pairs well with main course red or white meat dishes and first courses with robust sauces. Ideal with medium-aged cheeses.

SERVING TEMPERATURE: 18°C.